We all know that deep-frying food, fire is very important. Many people fried scallops, either fried paste, or fried not cooked, in fact, this is not grasp the reason for the fire. So frying scallops with high fire? May as well and I understand!

Marinate with a little salt, pepper grains, rice vinegar and cooking wine, pepper has a unique deodorizing effect.

Fried scallops

Ingredients:

500 grams of fresh scallops, minced green onions, minced ginger, salt, soy sauce, cooking wine, flour, pepper, cooking oil, each appropriate amount.

Methods:

1. Scrape the scales of the fish, remove the viscera, chop off the head and tail and wash, cut 5 cm long section.

2. Put the cut fish section into a bowl, and then add chopped green onion, ginger, salt, soy sauce, cooking wine, pepper and then evenly seasoned marinade, until the taste, patted with flour.

3. frying pan oil to seven hot, under the fish section fried to yellow when fishing, to be the oil temperature to eight hot, and then under the pot to re-fry again, the fish section was golden yellow that is, fish out of the oil, plate that is complete. When you eat with a dish of pepper salt.

Steamed scallops

Ingredients:

scallops, starch, salt, vegetable oil, five-spice powder, cooking wine.

Directions:

1. Thaw the scallops, clean them up and cut them into equal lengths.

2. Five-spice powder, salt to taste, sprinkle on the fish segments.

3. Add a moderate amount of cooking wine, and fish segments mixed evenly, marinate for half an hour.

4. Dust the marinated fish with dry starch.

5. Put some vegetable oil in the pot, heat it up, put in the fish and fry it.

Dry Fried Scallops

Ingredients:

800g of scallops, 10g of ginger, 5g of pepper, 5g of star anise, 10g of pea starch, 5g of salt, 50g of vegetable oil.

Practice:

1. First of all, you need to remove the intestines, remove the head and tail of the scallop, and then scrape the scales and clean and cut into 5 cm long small sections, with ginger, pepper, dashi powder, salt for marinade, and finally with starch water to hang the slurry.

2. Put vegetable oil in the pot to heat, take out the scallop segments, one by one into the frying pan, slow-frying until both sides of the golden brown, fish out of the plate, can be eaten.

The first big fire to the surface of the fish fried, and then change to a small fire to fry the inside of the cooked.

How to make scallops with pickled peppers

Ingredients:

500g of scallops, 50ml of oil, 30ml of cooking wine, 15ml of fresh flavor juice, 10g of ginger, 10g of green onions, 7g of pickled peppers, 5ml of dark soy sauce, 5g of sugar.

Directions:

1, scallops cleaned and cut into sections.

2, ginger peeled and sliced, small onion cut into scallions, pickled pepper cut into segments.

3, pour oil in the pot.

4, warm oil into the fish pieces.

5, fry until both sides of the golden brown out of the pan.

6, pour out the excess oil, leaving the bottom oil into the ginger, scallions and pickled peppers burst out of the flavor.

7, and then the scallops back to the pot, pour the wine.

8, pour in fresh flavor sauce and soy sauce.

9, pour a little boiling water to add sugar to boil all the juice out of the fire out of the pot.

10, sprinkled with chopped green onions can be enjoyed.

Tips:

1, fresh juice is salty, light color, to add a little old pumping color better.

2, the taste of each family is different, please adjust according to their own taste.